Figs with Proscuitto & Roquefort Cheese
Ingredients:
8 Fresh Figs
75gms Proscuitto Ham
3 Tbsp clear honey
75gms Roquerfort Cheese
Ground black pepper
Method:
Preheat the grill. Quarter the figs and place on a foil lined grill. Tear the pieces of proscuitto and place next to the figs. Glaze the figs with 1 tbsp of the honey and cook under the grill until lightly browned.
Cut the roquefort and divide between 4 plates. Place the figs on the plate along with the ham and any juices left over from cooking. Add the remaining honey and pepper and serve.
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Tuesday, 2 August 2011
Thursday, 2 June 2011
Champinones Rellenos (Stuffed Mushrooms)
Championes Rellenos (Stuffed Mushrooms)
Ingredients:
400g Large flat cap Mushrooms
100g Sereno cured ham (prochutto)
Parsley (2 tablespoons finely chopped)
Juice of 1/2 Lemon
3 Tablespoons Olive Oil
Ground Pepper and Salt
Method
Cut stalks off mushrooms, leaving only the heads, and clean well. Sprinkle with lemon to stop them from discolouring.
Heat oil in a frying pan and arrange mushrooms, previously seasoned, in the pan, face down. Fry gently for around 5 minutes.
Chop up the ham and parsley very finely. After 5 minutes, turn the mushrooms over and stuff them with the ham and parsley leaving some of the parsley aside for decoration. Cover the frying pan and fry over a high flame until mushrooms are golden and ham has lost some of its fat. Serve hot sprinkled with remaining parsley.
Ingredients:
400g Large flat cap Mushrooms
100g Sereno cured ham (prochutto)
Parsley (2 tablespoons finely chopped)
Juice of 1/2 Lemon
3 Tablespoons Olive Oil
Ground Pepper and Salt
Method
Cut stalks off mushrooms, leaving only the heads, and clean well. Sprinkle with lemon to stop them from discolouring.
Heat oil in a frying pan and arrange mushrooms, previously seasoned, in the pan, face down. Fry gently for around 5 minutes.
Chop up the ham and parsley very finely. After 5 minutes, turn the mushrooms over and stuff them with the ham and parsley leaving some of the parsley aside for decoration. Cover the frying pan and fry over a high flame until mushrooms are golden and ham has lost some of its fat. Serve hot sprinkled with remaining parsley.
Sunday, 11 July 2010
Yellow Lentil Dhal
Yellow Lentil Dhal
Ingredients:
1 cup Yellow Lentils
1.5 cup vegetable stock
1 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp ground coriander
1 green chilli, sliced
1 tbsp freshly grated ginger
1 small brown onion, chopped
2 tbsp fresh coriander
Method
Heat a little olive oil in a pan and gently fry the onion, ginger and the garlic for around 5 minutes. Add the dry spices and stir, add the yellow lentils and mix all together for around 2 minutes. Add the stock and stir, cook gently for around 20 minutes until all the water has been absorbed. If too dry add more water, if too watery, boil rapidly with the lid off until it has reduced.
Finally add the fresh coriander before serving and season.
Ingredients:
1 cup Yellow Lentils
1.5 cup vegetable stock
1 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp ground coriander
1 green chilli, sliced
1 tbsp freshly grated ginger
1 small brown onion, chopped
2 tbsp fresh coriander
Method
Heat a little olive oil in a pan and gently fry the onion, ginger and the garlic for around 5 minutes. Add the dry spices and stir, add the yellow lentils and mix all together for around 2 minutes. Add the stock and stir, cook gently for around 20 minutes until all the water has been absorbed. If too dry add more water, if too watery, boil rapidly with the lid off until it has reduced.
Finally add the fresh coriander before serving and season.
Cheesy Quesadillas
Cheesy Quesadillas
Ingredients
10 large flour tortillas
1/4 chopped jalapeno chilli's
1 cup tasty cheddar cheese
1/2 cup fresh chopped coriander
6 spring onions, sliced finely
Method
In a large frying pan, heat on a medium heat. Place one flour tortilla down and layer with cheese, onions, sprinkle of fresh coriander and jalapeno chilli's. place a top tortilla on top and gently heat for around 5 minutes, turn over and heat agin for a further few moments until all cheese has melted and the tortilla is slightly browned but not burn.
Remove and repeat the process with the remaining tortillas keeping the cooked tortillas warm.
Cut each tortilla into wedges and serve with home-made Guacamole, recipe of this can be found under "dips"
Ingredients
10 large flour tortillas
1/4 chopped jalapeno chilli's
1 cup tasty cheddar cheese
1/2 cup fresh chopped coriander
6 spring onions, sliced finely
Method
In a large frying pan, heat on a medium heat. Place one flour tortilla down and layer with cheese, onions, sprinkle of fresh coriander and jalapeno chilli's. place a top tortilla on top and gently heat for around 5 minutes, turn over and heat agin for a further few moments until all cheese has melted and the tortilla is slightly browned but not burn.
Remove and repeat the process with the remaining tortillas keeping the cooked tortillas warm.
Cut each tortilla into wedges and serve with home-made Guacamole, recipe of this can be found under "dips"
Salmon & Potato Fish Cakes
Salmon & Potato Fish Cakes
Ingredients:
1 large salmon filled, boned removed but with skin on
1 small brown onion, very finely chopped
1 clove garlic
2 tbsp butter
1/4 cup dry white wine
2 tbsp fresh dill
1 tbsp fresh parsley
2 large potatoes such as Pontiac, peeled and diced into small pieces
Grated rind of 1 lemon
1 tbsp lemon juice
1/2 cup plain flour
2 cups fresh breadcrumbs
Sunflower (or similar) oil, to fry
Mayonnaise, to serve
Method
Cut the potatoes into rough chunks. Boil or steam until tender, then mash until smooth. Transfer to a large bowl to cool.
Heat some butter in a small frying pan, add the garlic and fry the salmon until cooked. Removed, flake off and put all the cooked flesh in to a bowl.
Heat some more butter in a small frying pan and gently cook the onion and garlic on a low heat until soft. Add all of this and the salmon with the potatoes, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes.
Beat the eggs in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown.
Serve with a dollop of mayonnaise that has been mixed with a small garlic clove, 1 tbsp olive oil, dill and a cucumber salad.
Ingredients:
1 large salmon filled, boned removed but with skin on
1 small brown onion, very finely chopped
1 clove garlic
2 tbsp butter
1/4 cup dry white wine
2 tbsp fresh dill
1 tbsp fresh parsley
2 large potatoes such as Pontiac, peeled and diced into small pieces
Grated rind of 1 lemon
1 tbsp lemon juice
1/2 cup plain flour
2 cups fresh breadcrumbs
Sunflower (or similar) oil, to fry
Mayonnaise, to serve
Method
Cut the potatoes into rough chunks. Boil or steam until tender, then mash until smooth. Transfer to a large bowl to cool.
Heat some butter in a small frying pan, add the garlic and fry the salmon until cooked. Removed, flake off and put all the cooked flesh in to a bowl.
Heat some more butter in a small frying pan and gently cook the onion and garlic on a low heat until soft. Add all of this and the salmon with the potatoes, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes.
Beat the eggs in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown.
Serve with a dollop of mayonnaise that has been mixed with a small garlic clove, 1 tbsp olive oil, dill and a cucumber salad.
Saturday, 30 January 2010
Japanese Salad & Dressing
Japanese Salad & Dressing
Ingredients:
3/4 cup red miso
3 tbsp sugar
3 tbsp mirin (Japanese rice wine)
2 tbsp hot water
2 tsp Light Soy Sauce
1/4 tsp Sesame Oil
1 tbsp toasted sesame seeds
1 cup lettuce (Iceberg)
1 Carrot, thinly sliced
1/2 Lebanese Cucumber sliced
Method:
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil and sesame seeds. Stir well until blended.
Serve over washed lettuce, carrot and cucumber. Toss to combine and serve.
Ingredients:
3/4 cup red miso
3 tbsp sugar
3 tbsp mirin (Japanese rice wine)
2 tbsp hot water
2 tsp Light Soy Sauce
1/4 tsp Sesame Oil
1 tbsp toasted sesame seeds
1 cup lettuce (Iceberg)
1 Carrot, thinly sliced
1/2 Lebanese Cucumber sliced
Method:
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil and sesame seeds. Stir well until blended.
Serve over washed lettuce, carrot and cucumber. Toss to combine and serve.
Wednesday, 20 January 2010
Energy Boost
Energy Boost
This quick and simple snack is a great energy booster and is not only greak for kick-starting your day, but is also good served alongside spicy curries as a side dish. You can also add celery slices and raisins too if using for a curry.
Ingredients
1 Green Apple, deseeded, washed and cut into bite size pieces
1/2 cup walnuts
1/2 cup good quality Greek Yoghurt
Method
In 2 breakfast bowls divide one half of the prepared apple along with half the walnuts. Add the yoghurt. mix well and serve.
This quick and simple snack is a great energy booster and is not only greak for kick-starting your day, but is also good served alongside spicy curries as a side dish. You can also add celery slices and raisins too if using for a curry.
Ingredients
1 Green Apple, deseeded, washed and cut into bite size pieces
1/2 cup walnuts
1/2 cup good quality Greek Yoghurt
Method
In 2 breakfast bowls divide one half of the prepared apple along with half the walnuts. Add the yoghurt. mix well and serve.
Saturday, 10 October 2009
Asian Eggs
Asian Eggs
Ingredients:
3 Eggs
1 Clove Garlic, crushed
1/4 tsp finally grated ginger
2 tbsp soy sauce
2 tbsp fresh mint, chopped
1 tbsp olive oil
Salt & Pepper
Method:
In a bowl whisk the eggs, add all of the remaining ingredients aside from the olive oil.
Place a small frying pan on a medium high heat and add the oil. Once the oil has heated, add the mixed egg mixture. Cook for 5 minutes on a medium heat, flip the omlette to cook on the other side for another approximate 5 mins. Remove and serve.
Ingredients:
3 Eggs
1 Clove Garlic, crushed
1/4 tsp finally grated ginger
2 tbsp soy sauce
2 tbsp fresh mint, chopped
1 tbsp olive oil
Salt & Pepper
Method:
In a bowl whisk the eggs, add all of the remaining ingredients aside from the olive oil.
Place a small frying pan on a medium high heat and add the oil. Once the oil has heated, add the mixed egg mixture. Cook for 5 minutes on a medium heat, flip the omlette to cook on the other side for another approximate 5 mins. Remove and serve.
Lebanese Taboulli
Lebanese Taboulli
Ingredients:
Balgarl Wheat
2 Vine ripe tomatoes, deseeded and chopped
1 Small red onion, finally chopped
1 bunch washed flat leaf parsley, finely chopped
4 tbsp fresh Mint, washed and finely chopped
Good glug of Olive Oil
Juice of ½ fresh lemon
Salt
Method:
In a bowl mix all of the above finely chopped vegetables and serve immediately.
Friday, 11 September 2009
Thai Style Scallops
Thai Style Scallops
Ingredients:
6 Large Scallops
1 Clove Garlic, Crushed
1 Small birds eye chilli, thinly sliced
1 tbsp freshly chopped Coriander
Juice 1/2 Lime
1/2 cup Long grain Rice
1/2 tsp chicken or vegetable stock powder
Method:
Bring the rice to boil in a saucepan with the powdered stock and cook according to the packet. Drain and keep warm.
Meanwhile, heat a frying pan with olive oil. Place the scallops in to the pan and cook on either side on high heat for around 2 minutes on each side. Remove and keep warm. Reduce the heat on the pan, add teh garlic, chilli and lime juice. Cook gently for a few minutes until the liquid has cooked the garlic down. Add the fresh coriander and scallops back to the pan to heat gently.
Place the rice in to little bowls and turn out on to the plate. Put 3 scallops on each plate, cover with the sauce and enjoy!.
Ingredients:
6 Large Scallops
1 Clove Garlic, Crushed
1 Small birds eye chilli, thinly sliced
1 tbsp freshly chopped Coriander
Juice 1/2 Lime
1/2 cup Long grain Rice
1/2 tsp chicken or vegetable stock powder
Method:
Bring the rice to boil in a saucepan with the powdered stock and cook according to the packet. Drain and keep warm.
Meanwhile, heat a frying pan with olive oil. Place the scallops in to the pan and cook on either side on high heat for around 2 minutes on each side. Remove and keep warm. Reduce the heat on the pan, add teh garlic, chilli and lime juice. Cook gently for a few minutes until the liquid has cooked the garlic down. Add the fresh coriander and scallops back to the pan to heat gently.
Place the rice in to little bowls and turn out on to the plate. Put 3 scallops on each plate, cover with the sauce and enjoy!.
Sunday, 6 September 2009
Wasabi Mashed Potato
Wasabi Mashed Potatoes
Ingredients:
10 potatoes, peeled
2 cloves garlic
1/2 tsp wasabi powder or 1 tsp wasabi paste
knob of butter
1/4 cup full cream milk or cream
Seasonng
Method
Remove the skin from the garlic and place in to a saucepan with the washed, peeled potatoes. Cover with water, bring to the boil and cook for around 20 minutes or until soft and ready to mash.
Drain the water from the garlic & potatoes, add the butter and heated milk to the pan along with the wasabi paste/powder. Season with salt and pepper to taste and serve hot.
This is great served with a Mirim marinaded Steak (recipe yet to come - once I've tried it out!)
Ingredients:
10 potatoes, peeled
2 cloves garlic
1/2 tsp wasabi powder or 1 tsp wasabi paste
knob of butter
1/4 cup full cream milk or cream
Seasonng
Method
Remove the skin from the garlic and place in to a saucepan with the washed, peeled potatoes. Cover with water, bring to the boil and cook for around 20 minutes or until soft and ready to mash.
Drain the water from the garlic & potatoes, add the butter and heated milk to the pan along with the wasabi paste/powder. Season with salt and pepper to taste and serve hot.
This is great served with a Mirim marinaded Steak (recipe yet to come - once I've tried it out!)
Green pea and Potato Salad
Green Pea and Potato Salad
Ingredients:
2 cup full of Kipfler Potatoes, skins scrubbed and cleaned
1/3 cup fresh green peas, cooked until al dente in salted boiling water and drained
5 Slices of bacon, cut in to small pieces
1 Handful clean rocket
Seasoning
Juice of 1/2 Lemon
Method:
Cook the potatoes unti they are al dente - still firm but soft enough to eat. Drain.
In a frying pan, cook the bacon until crisp. Add the cooked potatoes to the bacon along with the cooked peas. Remove from the heat and allow to cool. Once cooled, add the seasoning, lemon juice, rocket and mix well.
Ingredients:
2 cup full of Kipfler Potatoes, skins scrubbed and cleaned
1/3 cup fresh green peas, cooked until al dente in salted boiling water and drained
5 Slices of bacon, cut in to small pieces
1 Handful clean rocket
Seasoning
Juice of 1/2 Lemon
Method:
Cook the potatoes unti they are al dente - still firm but soft enough to eat. Drain.
In a frying pan, cook the bacon until crisp. Add the cooked potatoes to the bacon along with the cooked peas. Remove from the heat and allow to cool. Once cooled, add the seasoning, lemon juice, rocket and mix well.
Sunday, 23 August 2009
Asparagus with Poached Egg, parmesan & Prosciutto Crust
Asparagus with Poached Egg, parmesan & Prosciutto Crust
Ingredients:
6 stalks large or jumbo asparagus, tough ends broken off
1 tablespoon extra virgin olive oil
3 Eggs – poached
3 Slices good quality Panchetta/Parma Ham
¼ cup parmesan slices
Freshly cracked black pepper, to taste
Method:
In a dry pan, add the Prosciutto or Parma ham and cook for a few moments until crisp. Remove and set aside.
Blanch the asparagus in hot water and cook for 5 minutes. Meanwhile make the poached egg by using a poacher or swirl some water around in a pot and heat, add the egg gently and cook on a simmer. Remove and drain.
Place the asparagus on a warmed serving plate, top with the cooked poached egg, parmesan shaving and the crisp Prosciutto/Parma Ham and season with freshly cracked pepper
Ingredients:
6 stalks large or jumbo asparagus, tough ends broken off
1 tablespoon extra virgin olive oil
3 Eggs – poached
3 Slices good quality Panchetta/Parma Ham
¼ cup parmesan slices
Freshly cracked black pepper, to taste
Method:
In a dry pan, add the Prosciutto or Parma ham and cook for a few moments until crisp. Remove and set aside.
Blanch the asparagus in hot water and cook for 5 minutes. Meanwhile make the poached egg by using a poacher or swirl some water around in a pot and heat, add the egg gently and cook on a simmer. Remove and drain.
Place the asparagus on a warmed serving plate, top with the cooked poached egg, parmesan shaving and the crisp Prosciutto/Parma Ham and season with freshly cracked pepper
Sunday, 5 July 2009
Sugar Snap peas with butter & salted Ricotta Cheese
Sugar Snap peas with butter & salted Ricotta Cheese
Ingredients
Large handful of fresh, sugar snap peas
¼ block good quality Ricotta cheese
1 tsp butter
Method
Place sugar snap peas in to a saucepan of salted water and bring to the boil. Cook until al dente. Drain and place in to a serving bowl. Pour in the melted butter and mix well to give the beans a nice glossy coating. Add the Ricotta, mix gently and serve.
Ingredients
Large handful of fresh, sugar snap peas
¼ block good quality Ricotta cheese
1 tsp butter
Method
Place sugar snap peas in to a saucepan of salted water and bring to the boil. Cook until al dente. Drain and place in to a serving bowl. Pour in the melted butter and mix well to give the beans a nice glossy coating. Add the Ricotta, mix gently and serve.
Green Beans with pine nuts & fetta cheese
Green Beans with pine nuts & fetta cheese
Ingredients
Large handful of fresh, baby green beans – topped and tailed
Seasoning
2 tbsp oven toasted pine nuts
¼ block good quality feta cheese
Method
Place the green beans in to a saucepan of salted water and bring to the boil. Do not over boil, just cook until al dente. Drain and place in to a serving bowl. Sprinkle on the pine nuts and season, mix well. Finally place the feta on the beans and gently stir.
This can also be made with small bacon pieces or cooked Panchetta to make it a little salty texture
Ingredients
Large handful of fresh, baby green beans – topped and tailed
Seasoning
2 tbsp oven toasted pine nuts
¼ block good quality feta cheese
Method
Place the green beans in to a saucepan of salted water and bring to the boil. Do not over boil, just cook until al dente. Drain and place in to a serving bowl. Sprinkle on the pine nuts and season, mix well. Finally place the feta on the beans and gently stir.
This can also be made with small bacon pieces or cooked Panchetta to make it a little salty texture
Creamy Garlic Mash
Creamy Garlic Mash
Ingredients
2 Large Potatoes
¼ cup Milk, heated
1 tbsp butter
Seasoning
1 large clove garlic, crushed
1 tbsp chopped fresh parsley
Method
Boil the potatoes until they are soft. Remove and drain. Using a potato masher, mash the potatoes dry. Once mashed, add the heated milk, butter, garlic and season to taste. Finally add the parsley.
Ingredients
2 Large Potatoes
¼ cup Milk, heated
1 tbsp butter
Seasoning
1 large clove garlic, crushed
1 tbsp chopped fresh parsley
Method
Boil the potatoes until they are soft. Remove and drain. Using a potato masher, mash the potatoes dry. Once mashed, add the heated milk, butter, garlic and season to taste. Finally add the parsley.
Butter & Wholegrain potatoes
Butter & Wholegrain potatoes
Ingredients:
2 large handful of baby Salad Potatoes, cut in half & boiled
1 tsp wholegrain mustard seeds
1 tbsp salted butter
¼ cup light thickened cream
Method:
Boil the potatoes until boiled but not too soft, they need to have maintained their skin and shape. Once boiled, remove and place into a bowl with the remaining ingredients. Mix well, season to taste and serve.
Ingredients:
2 large handful of baby Salad Potatoes, cut in half & boiled
1 tsp wholegrain mustard seeds
1 tbsp salted butter
¼ cup light thickened cream
Method:
Boil the potatoes until boiled but not too soft, they need to have maintained their skin and shape. Once boiled, remove and place into a bowl with the remaining ingredients. Mix well, season to taste and serve.
Tuesday, 12 May 2009
Carol's Cheesy Stuffed Potatoes
Carol’s Cheesy Stuffed Potatoes
This recipe comes from a dear friend, Carol. Thank’s Carol for introducing me to such delights that sit nicely on the hips…
Ingredients…
1 large baking Potatoes, scrubbed and cleaned
1 handful of tasty cheese/cheddar/red Leicester
Dash of Milk
Knob of Butter
Seasioning
Method:
Was, scrub and clean the potatoes. Pat them dry, prick with a fork and place in a pre heated oven on 200C. Bake for 30 minutes or until cooked. Remove from the oven, cut in 2 halves. Remove the flesh from both halves and place into a mixing bowl. Add to this the cheese, milk, butter and seasoning. Mix all together well. Replace the filling back into the potato halves,
Place back into the oven and cook for a further 10 minutes to heat up and brown the tops. If they are not browning and your salivating so much you cannot wait, place them under the grill to brown…
You can speed up the process and microwave the potatoes for 10 minutes and then bake for a further 10-15.
You can also add any filling to this. You can used cooked bacon pieces, beans and cheese, chives, spring onions – its personal choice.
This recipe comes from a dear friend, Carol. Thank’s Carol for introducing me to such delights that sit nicely on the hips…
Ingredients…
1 large baking Potatoes, scrubbed and cleaned
1 handful of tasty cheese/cheddar/red Leicester
Dash of Milk
Knob of Butter
Seasioning
Method:
Was, scrub and clean the potatoes. Pat them dry, prick with a fork and place in a pre heated oven on 200C. Bake for 30 minutes or until cooked. Remove from the oven, cut in 2 halves. Remove the flesh from both halves and place into a mixing bowl. Add to this the cheese, milk, butter and seasoning. Mix all together well. Replace the filling back into the potato halves,
Place back into the oven and cook for a further 10 minutes to heat up and brown the tops. If they are not browning and your salivating so much you cannot wait, place them under the grill to brown…
You can speed up the process and microwave the potatoes for 10 minutes and then bake for a further 10-15.
You can also add any filling to this. You can used cooked bacon pieces, beans and cheese, chives, spring onions – its personal choice.
Garlic Sauted Potatoe Roasties/Wedge
Garlic Saute Potatoes/Wedges
Ingredients…
3 Large Potatoes
Seasoning
1 red Chilli, finely sliced
2 Cloves Garlic, crushed
1 tbsp fresh Parsley
1 small knob of Butter
Good Glug of Olive Oil
Method:
Preheat the oven to 200C. Cut potatoes into small pieces as if you were to sauté. Place into an oven baking tray and add all of the remaining ingredients.
Bake in the oven for around 30 minutes, depending on the type of oven you have. Obviously a fan assisted oven will be quicker so just check to make sure they are not cooking too quick. You’ll need to shake them a few time between cooking to ensure they are not sticking.
These go great with most foods. You can also cut them into wedges and use the same process. A healthier version to chips..
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